Combine filling ingredients and mix/crush (squeeze) until you get a fairly fine mixture (food processor works great).
Beat the eggs with beater until light, add milk, water, and beat again. Gradually add the flour and salt, continuing to beat as you add them. Beat until smooth. The batter will be very thin.
To Fry Crepes:
Pour a few tablespoons of the batter into the centre of a heated lightly greased, small frying pan (the thinner, the better). Tilt the pan to distribute the batter evenly across the bottom (making them as thin as possible). Cooke the crepes over moderate heat. When lightly browned on the bottom, and firm to the touch on top, remove crepes and place them on a warm plate. Continue frying in this manner until all the batter is used up.
Pointers On Frying Crepes"
1. The temperature of the pan must be just right. Preheat the pan to about 340º-350ºF. It must be hot enough to cook the crepes quickly; otherwise, they will be pale and heavy. At the same time, if the pan is too hot, you will get a brown crust and the top doesn't have a chance to set.
2. When the first few air bubbles appear on the crepe, the bottom should be light brown and the crepe is ready to be taken out of the pan. The topside of the crepe should be firm, but on the pale side.
Butter the sides and bottom of a casserole dish. Place a tbsp. of the filling in the centre of the light side of each crepe, and roll up like you would a jellyroll.
***remember the brown side should be on the outside***
Flatten the roll slightly, with the palm of the hand, so the filling will not be just in the centre of the crepe.
Stack the crepes in the buttered casserole dish, in layers. *pour whipping cream (mixed with dill if you want) over the top of the nalysnyky until the crepes are completely covered (depending on the size of your casserole dish, you may require a bit more/less whipping cream). Sprinkle some salt and pepper.
Cover and bake, in moderate 325º oven for approx: 30 minutes. They are ready when they "puff up".